關於 shengjian mantou ，我們在網路上蒐集到這些相關的討論、資訊與評價

Ooh yeah. Hong shao rou. Shengjian mantou. Mi zhi huotie.

Shanghai, I'm ready for ya.

Shengjian mantou (Wu Chinese: ssanji mhoedhou, also known as the shengjianbao outside the Wu-speaking region) is a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai since the early 1900s. As a ubiquitous breakfast item, it has a significant place in Shanghainese culture.

In Modern Chinese, a filled bun is usually called baozi or bao, while an unfilled (plain) bun is usually called a mantou. However, in the Jiangnan region where Wu Chinese is spoken, the word mantou" refers to both filled and unfilled buns, as in Middle Chinese. Hence, the shengjian mantou is called a mantou despite being a filled bun. The same is true of the xiaolong mantou, which is often called xiaolongbao in the other varieties of Chinese.

The name shengjian mantou is often abbreviated to shengjian (生煎, shēngjiān).

Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. Chopped green onions and sesame are sprinkled on the buns during the cooking process.The name of the bun comes from its method of cooking. The buns are lined up in an oiled, shallow, flat pan. Typical commercial pans are more than a metre in diameter. The buns are lined up in the pan with the "knot", where the dough is folded together, facing downwards and thus in direct contact with the oiled pan and fried into a crispy bottom during the cooking process. Water is sprayed on the buns during cooking to ensure the top (which is not in contact with the pan or the oil) is properly cooked. After frying, the bottom of the bun becomes crunchy, and the gelatin melts into soup. This combination gives the shengjian its unique flavour. Because the buns are tightly lined up in the pan, they become somewhat cube-shaped after cooking. While waiting to be served, the chef may flip the buns so that the fried base faces upwards to prevent the crispy bottom from getting soggy in the process of cooling.
The traditional shengjian has pork fillings. Common variations include chicken, pork mixed with prawns, and pork mixed with crab meat.

Shengjian is traditionally sold in lots of four (one "tael"). It is usually eaten at breakfast, and can be accompanied by a small bowl of clear soup. The buns themselves can be dipped in Chinkiang vinegar. Because of the method of cooking, especially the relatively hard bottom, the buns are quite durable, and are therefore easily portable. They are often packed in paper bags for take-away consumption.
Some shops or restaurants sell the item throughout the day as a dianxin or snack. It is rarely found as a dish in a main meal.

Yang’s Dumpling: 小杨生煎馆 or xiao yang sheng jian guan – is a popular fried dumpling chain serving pan fried pork buns. Yang’s Sheng jian bao (6¥ for 4) are crunchy on top and filled with pipping hot and delicious soup.

Tofu Puff Meatballs with Vermicelli Soup (10¥) had 2 large tofu balls with some firm pork inside with clear vermicelli noodles in a hot chicken flavored broth.

張媽媽上海生煎包, 由搓皮到餡料,一手包辨.任何時候都可以食.記得留個Comment及訂閲啊!
MamaCheung is presenting her Pan Fried Meat Bun, a popular Chinese food good for all occasions. The filling is nice and juicy. Try it and let me know what you think. Please subscribe to my channel and leave me a comment. MamaCheung

Ingredients：
400g of plain flour
2 teaspoon of fast acting dried yeast
1 teaspoon of Black sesame seeds
2 tablespoon of sugar
1.5 bowl of water
250g chicken strips
3 Shiitake mushrooms,
50g sliced Pickled vegetables
300 g of cabbage, sliced
1 teaspoon of salt

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Recipe:
http://mamacheungcooks.blogspot.com/2016/11/pan-fried-meat-bun-easy-recipe.html

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I see these cute Panda Anman (Steamed Buns with Red Bean Paste) in Chinatown very often :)

I know you all want to know how to make them at home in a very easy way!!!

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Panda Anman (Steamed Buns with Red Bean Paste)

Difficulty: Easy
Time: 40min
Number of servings: 7

Ingredients:
A
* 200g (7oz.) cake flour *I think all purpose flour is OK
* 1 tbsp. baking powder
* 2 tbsp. granulated sugar
B
* 100ml milk *water is OK
* 1 tbsp. cooking oil
200g (7oz.) Koshi-an (sweet Azuki red bean paste without skins)
black food coloring
cooking oil

Directions:
1. Sift A in a bowl. Add B and use your hand to knead together until formed. Then form the dough into a ball and wrap with plastic wrap. Leave to set for 20 minutes.
2. Divide Koshi-an (sweet Azuki red bean paste without skins) into 7 equal pieces.
3. Divide the dough into 8 equal pieces using a bench scraper or a knife. Add black food coloring in one of the dough pieces to make a black dough.
4. Flatten out the white dough with a rolling pin. Place the Koshi-an, pull and pinch the dough to seal like making a dumpling. Then make eyes, nose, and ears with the black dough, and attach them with water.
5. Heat cooking oil in a frying pan. Place the buns, then cook on medium for 1 minute. Add 180ml water, cover and steam the buns on med-low for 8~9 minutes until cooked.
6. Uncover and cook on high heat until the water is gone and crisp.

レシピ（日本語）
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